Cuban Flan - Pedro S. - Cash
Why I Love This Recipe
Of all the rich, eggy custards perfected by nuns in medieval Spanish Catholic convents then exported to the New World, flan became by far the most popular Latin dessert. In Cuba, flan soaked in dark caramel is as essential and classic as black beans and rice.
Ingredients You'll Need
1 cup (200 g) sugar
1 (14-ounce/420-mL) can sweetened condensed milk
1 (12-ounce/360-mL) can evaporated milk
3 large eggs
2 large egg yolks
2 teaspoons vanilla extract
Preheat the oven to 325°F (165°C).
Melt the sugar in a saucepan over medium heat, stirring frequently, until it turns into a dark caramel, 9 to 10 minutes. (Watch closely during the last few minutes to make sure it does not burn.) Swirl the pan after you remove the caramel from the heat, as it will keep cooking. Pour about 2 tablespoons of the caramel in each of six ó-cup (120-ml) ramekins and set them in a baking dish with high sides.
In a mixing bowl, combine the condensed milk, evaporated milk, whole eggs, egg yolks, and vanilla and whisk to combine. Divide the custard mixture evenly into the prepared ramekins. Fill the baking dish with warm water halfway up the sides of the ramekins and gently place the pan in the oven.
Bake the flan for 12 to 15 minutes, or until the centers jiggle slightly when shaken. Let the ramekins cool in the water bath, then refrigerate for at least 2 hours. When ready to serve, run a paring knife around the edge of the ramekin, place a plate over the top, and invert the ramekin, shaking it a bit to release the flan onto the plate. Liquid caramel will drip down the sides of the flan.